Ratatouille

Recipe:

Ingredients:
2 large aubergines, 4 small courgettes, 2 red or yellow peppers, 4 large ripe tomatoes, 5 tbsp olive oil, small bunch of basil, 1 finely sliced medium onion, 3 crushed garlic cloves, 1 tbsp red wine vinegar, 1 tsp sugar

Instructions:
- Dice aubergines and courgettes.
- Peel the peppers from stalk to bottom and chop into small chunks.
2.Score a small cross on the base of each tomato, then put them into a heatproof bowl. Pour boiling water over the tomatoes, leave for 20 secs, then remove. Pour the water away, replace the tomatoes and cover with cold water. Leave to cool, then peel the skin away. Quarter the tomatoes, scrape away the seeds with a spoon, then roughly chop the flesh.
3.Set a sauté pan over medium heat and when hot, pour in 2 tbsp olive oil. Brown the aubergines for 5 mins on each side until the pieces are soft. Set them aside and fry the courgettes in another tbsp oil for 5 mins, until golden on both sides. Repeat with the peppers. Don't overcook the vegetables at this stage, as they have some more cooking left in the next step.
4.Tear up the basil leaves and set aside. Cook the onion in the pan for 5 mins. Add the garlic and fry for a further min. Stir in the vinegar and sugar, then tip in the tomatoes and half the basil. Return the vegetables to the pan with some salt and pepper and cook for 5 mins. Serve with basil.

Region details:
Ratatouille is a traditional French Provence stewed vegetable dish originating in Nice. The verb "touiller" means "to toss food". It was originally a meal made by poor farmers and prepared in the summer but is now served in top restaurants. Ratatouille was originally made using cheap and over-ripe vegetables as a way of using up foods. It has now entered the English language and has spread worldwide during the 20th Century.